Roast lamb with herb crust
Photo by Annabel Langbein Media
Cooked slowly on a bed of potatoes with a rich herb butter, this melt-in-the-mouth lamb is a classic French dish to serve up on a cold winter's night. You can use a bone-in leg of lamb if you like - just cook it for an extra half an hour.
For the lamb
|1 tsp||Butter, for greasing|
|8 large||Potatoes, floury|
|1 cup||Chicken stock|
|1||Boned lamb leg, about 1.2kg|
For the herb crust
- Preheat oven to 180C fanbake. Butter a gratin dish large enough to hold the lamb leg. Peel potatoes and cut into ½cm slices. Arrange in overlapping rows in the bottom of the dish. Season with salt and pepper and pour the chicken stock over the top.
- Trim excess fat from lamb leg, place on top of potatoes, season with salt and pepper and roast for 1 hour.
- To make the Herb Crust, place garlic, lemon zest, parsley, rosemary and salt in a bowl with the softened butter and stir to combine. Add breadcrumbs and mix well. Spread over the semi-cooked lamb. Cook for another hour, reducing heat a little if it starts to get too brown.
- Rest meat 10-15 minutes before carving thinly across the grain and serving with the potatoes.
More French recipes from Annabel
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